I brewed a saison about 10 months ago. All grain. I messed up my mash and fermented to 1.002. It was 10%abv but only hopped to be about 7. It was too hot in the mouth. I forgot about it until yesterday. It went from straw yellow to stout dark. It smells amazing. I didn't taste it. I put it into a carboy, looking for advice. Lhbs says it probably oxygenated. But all might not be lost...they claim in high gravity beer, it can soften some heat. They recommend pitching champagne yeast and bottle it. Anyone have experience similar to this? Explanations?